Sunday, 21 August 2011

Mum's Sticky Black Gingerbread

This was a family favourite from as far back as I can recall. It has a wonderful deep rich smell as it's cooking, and a gorgeous gingery moistness when you eat it. The top is crispy with a hint of tackiness, and if you keep some of the gingerbread wrapped up in the parchment and sealed away from the air in a container or wrapped in foil, you'll be rewarded in a week or two with a glorious stickiness as it matures.

The original recipe is in old-fashioned units, I've added the metric approximations that Delia uses so hopefully they'll work!